Duration
28h Th, 12h Pr
Number of credits
| Doctoral training in veterinary sciences | 3 crédits |
Lecturer
Language(s) of instruction
French language
Schedule
Units courses prerequisite and corequisite
Prerequisite or corequisite units are presented within each program
Learning unit contents
- Theoretical course:
- Introduction
- Factors influencing the food conservability
- Use of refrigeration / freezing for food preservation
- Heat treatments for food preservation
- Food additives (and other "technological substances")
- Food contact materials (including active/intelligent materials)
- Modified atmosphere packaging
- Salting/curing, drying, smoking
- Fermentation
- Irradiation
- Recent evolution and perspectives : high pressure, PEF, ...
- Basic principles of sensory analysis
Learning outcomes of the learning unit
- Role and control of technological processes used during the treatment and transformation of food (of animal origin). - Awareness of control of technological and organoleptical qualities of food of animal origin.
Prerequisite knowledge and skills
Basic knowledge of chemistry, physics and microbiology.
Planned learning activities and teaching methods
- Practical work:
- In the lab : determination of physical or physico-chemical parameters (temperature, relative humidity, pressure, color, shear force and texture, pH, Aw, atmosphere composition, density) + some specific parameters (on meat & fish, milk);
- Demonstration in an experimental processing unit : control of heat treatments (pasteurization value, sterilization value), verification of the stability of appertised food products and the vacuum or modified atmosphere packaging.
Mode of delivery (face to face, distance learning, hybrid learning)
Cf course schedule (for more information, contact the secretary of the Departement Food Science).
Recommended or required readings
Reference documents : diaporama of the lectures + references texts (available on the e-Campus plateform of ULiège).
Aim : evaluation of knowledge and understanding, knowledge updating, awareness of food quality control.
Method : Oral evaluation.
Work placement(s)
Organisational remarks and main changes to the course
Contacts
Prof. Antoine CLINQUART (antoine.clinquart@ulg.ac.be or +32 (0)4 366 40 40)